Toasted almond macaroon cookies recipe

Toasted Almond Macaroon Cookies recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delightful treat that combines the nutty goodness of toasted almonds with the delicate sweetness of macaroons? Look no further than this irresistible Toasted Almond Macaroon Cookies recipe. These cookies are a perfect blend of crunchy and chewy textures, with a rich almond flavor that is enhanced by the toasting process. With just a few simple ingredients and easy-to-follow instructions, you can whip up a batch of these delectable cookies in no time. Get ready to indulge in a mouthwatering combination of flavors and textures that will leave you craving for more!

Keywords: Toasted almond, macaroon cookies, recipe, nutty goodness, irresistible.

Toasted almond macaroon cookies recipe details

Toasted almond macaroon cookies recipe, recipe Rating: 4.7
Number of votes:117

Ingredients

1 cup (4-1/2 ounces/140 grams) slivered blanched almonds, lightly toasted

2/3 cup (5 ounces/155 grams) granulated sugar

1 Tablespoon all-purpose (plain) flour

1 egg white

1-1/4 teaspoons vanilla extract

1/4 teaspoon almond extract

about 16 whole almonds

Instructions:

Note:You must use the egg white from a large egg to achieve the correct consistency for the dough. If you happen to overbake these macaroons and they become a bit dry, place in an airtight container with an apple slice and let them sit overnight to soften.

Preheat an oven to 350 degrees F (180 C). Line a baking sheet with aluminum foil. Place the slivered almonds in a food processor fitted with the metal blade and process finely (do not process to a paste). Add the sugar and flour and process to a powder. Add the egg white, vanilla extract, and almond extract, and process until a wet paste forms. Using damp hands, roll the dough between your palms to form 1-inch (2.5-cm) balls. Place on the prepared baking sheet, spacing 2 inches apart. Place a whole almond in the center of each. Bake until just beginning to brown, about 10 minutes. Let cool on the baking sheet on a wire rack for 10 minutes. Gently peel off the foil and transfer the cookies to the rack to cool completely. Store in an airtight container at room temperature for up to 5 days.

Serves:16.